Looking for a secret weapon to instantly elevate your baked goods? This is it! There is truly no glaze easier than this one. At its core, it’s simply fruit jam thinned with water, but a touch of cardamom transforms it into something truly special and exotic. You can whip this up in minutes and it keeps beautifully in the fridge. It’s the perfect sticky, sweet finish to drizzle over everything from a simple pound cake to your morning scones.
Ingredients
• 1 cup / 320g apricot jam or preserves
• 1 cup / 240ml water
• 1 teaspoon / 2g ground cardamom (optional)
Instructions
1. In a small saucepan, combine the apricot jam, water, and ground cardamom (if using).
2. Place the pan over medium heat and stir gently as the jam melts and combines with the water.
3. Bring the mixture to a low, steady bubble.
4. Cook for about 10 minutes, stirring occasionally, until the glaze has reduced and reached a syrupy consistency.
5. Remove from the heat and allow it to cool slightly. The glaze will thicken further as it cools. Use immediately or store as directed below.
Nutritional Information
• Yields: Approx. 1.5 cupsServing Size: 1 tablespoon
• Calories: 35 kcal
• Sugar: 8g
• Sodium: 5mg
• Disclaimer: is an estimate and may vary depending on the specific used.
Pro Tips
• & Variations
• Store leftover glaze in an airtight container in the refrigerator for up to 2 weeks. Gently reheat on the stove or in the microwave to loosen it before using.
• This glaze is fantastic on our Olive Oil Cake or Yogurt Pound Cake. It can also be used as a filling for cookie sandwiches or a smear on fresh scones.
• Berry Ginger Glaze: Substitute any berry jam (strawberry, raspberry, blueberry) for the apricot and add 2 teaspoons of finely minced fresh ginger for a zesty kick.
• Cassis-Orange Glaze: Use orange marmalade instead of apricot jam and stir in 1/4 cup of cassis liqueur after removing the glaze from the heat. Perfect for an almond cake.
• Port-Cherry Glaze: For a deeper, richer flavor, substitute cherry preserves for the apricot jam and add 1/2 cup of port wine along with the water. This is divine on a chocolate cake.
FAQ
Q: Is this apricot glaze recipe vegan
A: Yes, this glaze is naturally vegan as it contains no animal products. To ensure it’s 100% vegan, simply check that your chosen fruit jam or preserves are made without gelatin, which is sometimes used as a thickener. Most modern jams use pectin, which is plant-based.
Q: Can I make this glaze with a sugar-free jam
A: Absolutely. To create a sugar-free version, use a jam or preserve specifically labeled ‘sugar-free’ or ‘no sugar added’. These are often sweetened with fruit juice or alternative sweeteners. Follow the recipe as directed, noting that the final sweetness and consistency might differ slightly from the original.
Q: What are some vegetarian desserts to pair this glaze with
A: This versatile glaze is perfect for a wide range of vegetarian and vegan desserts. Drizzle it over a classic vegan pound cake, dairy-free scones, plant-based olive oil cake, or even use it as a sweet topping for a bowl of coconut yogurt with granola. It’s also fantastic brushed over fruit tarts.
Q: How do I store this vegetarian glaze
A: Store any leftover glaze in an airtight container, like a glass jar, in the refrigerator. It will keep well for up to 2 weeks. The glaze will thicken considerably when chilled, so gently reheat it on the stovetop or in the microwave to loosen it to a pourable consistency before using.
